Growing up my parents made this special supper once a summer when tomatoes were at their peak. It was always a meal that all four of us looked forward to sharing!
There aren’t many ingredients but it’s important that you have good, summer tomatoes (heirlooms would be great too), a fresh piece of Brie and lots of basil.
The other crucial part is preparing the no-cook-sauce early in the day so it can properly marinate at room temperature.
Here is the tried and true recipe from the Silver Palate Cookbook that our mom has used for decades. Please note our few changes.
Linguine with Brie, Tomatoes and Basil
4 ripe, large summer tomatoes
1 pound Brie cheese, rind removed, torn (yes by hand) into small pieces
1 packed cup of fresh Basil
1-3 cloves of garlic, minced
1/2 – 3/4 cup plus 1 Tbs. Olive Oil
2 1/2 tsp. salt (divided)
1/2 tsp. freshly ground black pepper, with more for garnish
One package of fresh (refrigerated), homemade or regular linguine – cooked according to package directions
Combine tomatoes, Brie, 1/2 c. Olive oil, 1/2 tsp. salt, garlic and black pepper. Let sit for at least two to three hours, covered at room temperature to marinate.
Add remaining olive oil and salt to pasta water and prepare al dente according to package.
Drain pasta and immediately combine sauce with noodles. Top with fresh basil and ground black pepper. Serve quickly.